Nutritional Wisdom with Carly Pollack

Roasted Cauliflower and Peas with Tahini Dressing

Roasted Cauliflower and Peas with Tahini Dressing

For the roasted cauliflower:
1 head cauliflower (cut into florets)
1/2 cup green peas
4 tbsp extra virgin olive oil
1 tsp sea salt
1/4 tsp crushed pepper
For the tahini dressing:
1/3 cup tahini
1/3 cup water
1/4 cup + 1 tbsp fresh lemon juice
2 chopped garlic cloves
3/4 tsp salt

Cut the cauliflower into bite-sized florets. Drizzle the olive oil and massage into the cauliflower. Use more oil if needed to coat the cauliflower! Season with salt and pepper and bake for 20-30 minutes at 350 degrees (or 325 convection bake). Make sure to toss the cauliflower every 10 or so minutes so it browns evenly.

While the cauliflower is baking, put the tahini, water, garlic, lemon juice, and salt into the food processor to make the dressing.

Lastly, heat a frying pan on medium and throw the peas in there. Season with a little salt, and garlic powder if you hate vampires.

Once cauliflower becomes soft (you can put a fork through it easily), throw it all in a bowl, pour the dressing on and enjoy the party in your mouth!